Anyway, put a little salt in the peppers, stuff them with something and put a tooth pick through them and set them back in the Chile Grill.

The toothpick is important because even the biggest jalapeno will fall through when it gets done enough.

Some people top them off with a third of a slice of bacon and the toothpick keeps it on.

One thing about using the bacon is, when it’s done, the peppers are done. P

ut the Chile Grill in your barbecue pit or oven at about 350 degrees, if you cook them at a higher temp it will boil out the stuffing’s with high water content.

Takes about an hour if you want the peppers to lose all their heat. 30 to 45 min. if you want some kick. If you put the Chile Grill on your barbecue pit be sure you have indirect heat or the bottoms will burn before the tops are done.

Cecilia and Dennis Moody are Pueblo West residents who own and operate “Southwest Flavors,” a gourmet food story with a spicy emphasis. The Moody’s will share recipes on this page from homemade remedies to those shared by friends and family. They can be reached at 547-4649 or 369-9710.

Shake some Tony’s on the peeled shrimp and stuff them head first into the jalapenos. Fill up the gap at the top of the jalapeno with cream cheese. Bacon on the top of this one is mandatory. Poke a hole in the bottom of the jalapeno with a toothpick so it can drain as it cooks.